4 ingredient dairy-free gluten free crackers that are easy to make and way healthier than store bought!
These gluten free crackers have a bit of a funny back story. They were not actually meant to be crackers at all.
These were in fact supposed to be dog treats – a birthday present to my 2 year old Weimaraner – Gera. I mean, since I cook for everyone else, it should come as no surprise that I also found the need to prepare some delicious treat for this puppy’s bday bash celebration.
I didn’t have one of those nifty looking dog bone cookie cutters so I decided a shot glass would work just as well.
And Gera happily started sampling his round pumpkin dog treats.
And then, out of curiosity my mom decided to try one too. I mean why not? These were human grade ingredients after all.
And she liked them. No, more than liked them. Kind of loved them. And then pronounced that these were the best crackers she had ever tried. My dad and I are huge fans of the Mary’s Gone Crackers crackers, (and can eat a $10 box of these in two days), but my mom said that these were even better to her.
So then these went from being Gera’s bday dog treats to my mom’s homemade gluten free crackers.
And now the two fight for them. Upon seeing my mom snacking on cracker after cracker, Gera was not having it. Being the loud mouth that he is, he wasn’t going to let this go without a fight – or lots of barking.
I feel his pain. Imagine your favorite treats being taken away from you without your control or say.
Unfortunately Gera is going to have to learn how to share, because it seems the whole family is now hooked on these gluten free crackers.
I normally do not make crackers. While I love to cook, I’m always of the mentality that certain products are perfectly well made in large food processing facilities. Certain foods are not necessarily that much better when homemade.
And that’s how I used to feel about crackers.
No longer true.
After making these super easy 4 ingredient gluten free crackers about half a dozen times, I know that home made crackers are the real deal and worth making at home.
And since I’m not a baker I never get to play with a rolling pin though, let’s be real – my rolling pin is actually a round handle-less Asian mug that I pretend is a rolling pin, so that alone provides with me with new kitchen satisfaction.
These gluten free crackers are ridiculously easy to make and you only need 4 key ingredients – pumpkin puree, peanut butter, gluten-free flour (I used Bob’s Red Mill), and an egg. You could add a couple tablespoons of gluten free oats (to make these a bit heartier). Next time I’ll also going to try making these with a chia egg to get these to be vegan too. The ingredients are all hand mixed together before being a light kneading, a being rolled out thinly.
Don’t ask me how thin – no measurements here – just as thin as you can get without the batter tearing. I also got to finally put the rarely used pizza cutter to work, to form squares out of the dough.
Bake on parchment paper for 20-30 minutes until browned and crispy.
These gluten free crackers make for the perfect snack and are absolutely amazing when dipped into the Treeline vegan cheese (my new faves) or into my vegan cashew cream ricotta.
Next time you’re craving crackers, skip the store bought and make these instead. My mom can be a harsh food critic so if she proclaimed these to be the best crackers she’s ever eaten, I know I can safely recommend you all make these too!
- 1/2 cup pumpkin puree
- 2 tablespoons peanut butter
- salt and pepper to taste
- 2 tablespoons gluten free oats optional
- 1 1/2 cups gluten free flour
- 1 egg
Preheat oven to 350 degrees F.
In a large bowl combine pumpkin puree with peanut butter, eggs, salt and pepper. Mix.
Add gluten free oats and gluten free flour. Mix.
Form the dough into 2 large bowls and lightly knead with your hands adding more flour as needed, until dough no longer sticks to your hands.
Roll the dough out on a floured surface with a rolling pin until super thin and using a pizza cutter cut into squares.
Bake on a parchment paper lined baking sheet for 20-25 minutes (flipping over halfway).